Italian Mushroom And Celery Heart Salad

• 1/2 pound crimini mushrooms, trimmed and thinly sliced
• 10-12 pale inner celery stalks with plenty of leaves attached (use a couple bunches if necessary)
• 1/4 cup extra-virgin olive oil
• 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
• 1/2 teaspoon finely grated lemon zest
• Pecorino Romano, to taste
• freshly ground coarse black pepper, to taste

1. Put the sliced mushrooms into a large bowl. Pick of all the leaves from the celery and add those to the same bowl. Thinly slice the remaining celery stalks on a diagonal 1/8" thick. Add them to the bowl; toss to combine.
2. Place olive oil, lemon juice, lemon zest, and salt into a jar. Put the lid on and shake until emulsified.
3. Pour the dressing over the celery and mushroom mixture, tossing to coat.
4. Divide salad between four salad plates. Give each salad a good grind of coarse black pepper and then shave large slivers of Pecorino Romano on top with a vegetable peeler. Serve immediately.

crimini mushrooms, stalks with, extravirgin olive oil, freshly squeezed lemon juice, lemon zest, pecorino romano, freshly ground coarse black pepper

Taken from food52.com/recipes/35583-italian-mushroom-and-celery-heart-salad (may not work)